Low Carb Mediterranean Pasta Salad

Low Carb Mediterranean Pasta Salad

Print Recipe

If you love pasta salad but are looking for a low carb option that is healthy and still super tasty, this Low Carb Mediterranean Pasta Salad is for you. Let’s face it, the best thing about pasta salad is all the yummy stuff you put in the pasta salad not usually the pasta itself. One great thing about this pasta salad is that it is no cook! No heat, no boiling, no cooking involved. Just some chopping and you are all set! How awesome is that? This Low Carb Mediterranean Pasta Salad is the perfect dish for those hot summer nights when cooking or even lighting the barbecue seems like a chore. It is healthy, refreshing and satisfying without being heavy or too filling. By using spiraled or thinly shaved zucchini that has been cut with a mandolin you do not need to cook the “pasta” so it is pretty quick to prepare. Please add whatever you like in your pasta salad and experiment with different combinations. Have fun with it and adjust the ingredients to your liking. I hope you enjoy this tasty fresh version of my favorite pasta salad.

• Author: Eating Enchanted
• Yield: 6 1x
• Category: Dinner, Lunch, Main Dish, Salad, Side Dish
• Cuisine: American, Mediterranean

Ingredients

Scale 1x2x3x

• 2 large zucchini (organic) (spiraled or thinly sliced with a mandolin into long strips)
• 1 cup cherry or grape tomatoes (halved, preferably organic)
• 1 medium organic cucumber (skin on, diced small)
• 1 cup spanish olives (green olives with pimentos) (sliced)
• 1 large organic red pepper (seeded, cored and diced small)
• 1/2 cup goat or sheep milk feta (preferably organic, crumbled (optional))
• 1 tsp fresh oregano (preferably organic, finely chopped)
• 5–6 fresh basil leaves (chiffonade (thinly sliced))
• 1/4 cup Extra Virgin Olive Oil
• 2 tsp aged balsamic vinegar
• 1 tsp dry thyme (hand crushed)
• 1 tsp dry basil (hand crushed)
• 1 tsp Himalayan pink salt
• 1 tsp freshly ground pepper

Instructions

1. In a large bowl, add the thinly cut or spiraled zucchini and toss with the olive oil, balsamic vinegar, crushed oregano, himalayan pink salt, and pepper.  Toss gently to incorporate all the ingredients together. Let stand for approximately 5 min.
2. Once the zucchini is completely soft and wilted, add the chopped tomatoes, cucumber, olives, feta, basil, and thyme to the bowl with the zucchini in it.  Toss gently to mix all the ingredients together and serve or chill and serve later. Enjoy!

Low Carb Mediterranean Pasta Salad – If you love pasta salad but are looking for a low carb option that is healthy and still super tasty, this Low Carb Mediterranean Pasta Salad is for you. Let’s face it, the best thing about pasta salad is all the yummy stuff you put in the pasta salad not usually the pasta itself. One great thing about this pasta salad is that it is no cook! No heat, no boiling, no cooking involved. Just some chopping and you are all set! How awesome is that? This Low Carb Mediterranean Pasta Salad is the perfect dish for those hot summer nights when cooking or even lighting the barbecue seems like a chore. It is healthy, refreshing and satisfying without being heavy or too filling. By using spiraled or thinly shaved zucchini that has been cut with a mandolin you do not need to cook the “pasta” so it is pretty quick to prepare. Please add whatever you like in your pasta salad and experiment with different combinations. Have fun with it and adjust the ingredients to your liking. I hope you enjoy this tasty fresh version of my favorite pasta salad. – zucchini (organic) (spiraled or thinly sliced with a mandolin into long strips), cherry or grape tomatoes (halved, preferably organic), organic cucumber (skin on, diced small), spanish olives (green olives with pimentos) (sliced), organic red pepper (seeded, cored and diced small), goat or sheep milk feta (preferably organic, crumbled (optional)), fresh oregano (preferably organic, finely chopped), fresh basil leaves (chiffonade (thinly sliced)), Extra Virgin Olive Oil, aged balsamic vinegar, dry thyme (hand crushed), dry basil (hand crushed), Himalayan pink salt, freshly ground pepper, , In a large bowl, add the thinly cut or spiraled zucchini and toss with the olive oil, balsamic vinegar, crushed oregano, himalayan pink salt, and pepper.

Toss gently to incorporate all the ingredients together. Let stand for approximately 5 min. ; Once the zucchini is completely soft and wilted, add the chopped tomatoes, cucumber, olives, feta, basil, and thyme to the bowl with the zucchini in it.

Toss gently to mix all the ingredients together and serve or chill and serve later. Enjoy!; ; – – Dinner – Lunch – Main Dish – Salad – Side Dish – American – Mediterranean – Dairy Free – Gluten Free – Healthy Comfort Food – Low Carb – Vegan – Vegetarian